Okay, so I had two servings of turkey breast left, some Southern cornbread dressing, and some other odds and ends I didn’t mind parting with for this meal. After thinking about eating plain turkey again, I decided that turkey croquettes were the best solution. Croquettes combine cooked flesh (turkey, chicken, salmon, tuna) with bread of some kind plus vegetables plus seasoning. My challenge was to integrate two major leftovers–turkey and dressing–without my picky (leftover hostile) husband’s sensing that he was getting leftovers. Here’s the recipe for 4 good-sized croquettes (patties):
- 1/3-1/2 pound roasted turkey, off the bone and diced
- 1/2-1 cup cornbread dressing (stuffing for you yankees!)
- 1 stalk fresh celery, chopped fine
- 1/4 cup homemade ranch dressing (or store bought if you don’t have homemade on hand)
- 1 egg, beaten
- fine bread crumbs (about 1/3 cup)
Combine together everything except the bread crumbs, starting with less ranch and adding it as you need for binder. You want a texture that will easily hold together but that also is not too dense. Form patties using a 1/3 cup measure. Turn each patty into your hand and press it together into a slightly thinner patty. Roll each patty in the bread crumbs.
You now have two choices on how to continue. The healthier option is to put the croquettes on a well-greased pan (I used cast iron), spray the tops with oil, and then bake at 375 degrees F for about 20-25 minutes, rotating and flipping to make sure that they cook evenly until they are nicely browned top and bottom. You can also pan fry the croquettes, flipping half way through frying. Frankly, baking works just fine for this recipe, so I took the healthier option of baking.
I served the turkey croquettes with a fresh salad of mesclun (baby greens) and a slightly sweet vinaigrette. You may want it with buttered noodles, on a bun, or any number of other ways. Enjoy!